Egg and Shrimp Salad
Hard cooked eggs, shrimp and avocado atop a bed of romaine lettuce.
- Tear lettuce into bite-sized pieces and divide evenly between two plates.
- Arrange shrimp in center of lettuce.
- Arrange tomato quarters around the shrimp. Cut eggs, avocado and lemon into wedges and arrange on the salads.
- Serve Thousand Island dressing on the side.
- For a variation: use lump crabmeat instead of shrimp.
- Daypart suggestion: lunch or dinner.